RECIPE: Golden beet poke (from F*ck, That’s... (2024)

RECIPE: Golden beet poke (from F*ck, That’s Delicious by Action Bronson and Rachel Wharton)

I’m a beet bitch: I love beets. They have a sweet, earthy, rustic type of emotion. Ask Mario. It’s what I always order at his restaurant Babbo—that and the octopus and five kinds of pasta. All root vegetables, really, are amazing. A few years ago, when I went to the Banzai Pipeline on the island of Oahu to do a show at the Pipe Masters surfing competition, I came home dreaming of poke. It’s a Hawaiian thing, this delicious sh*t you just go get at the corner store in Hawaii, with chips and Gatorade, made of cut-up chunks of raw fish usually dressed with soy sauce and green onions, but you can go from there. I was shopping at the farmers’ market the first time I ever tried to make it at home, high out of my mind, and I spotted some golden beets. I poke-ed that too, and invented some delicious sh*t.

Serves 2

You know the Hawaiian chef dude who always does the luaus on TV, Roy Yamaguchi? He’s the one who first put me on to this sh*t. But now poke is trendy—anything healthy is trendy. At the Kahuku Superette on the Kamehameha Highway in Hawaii, they serve their special poke bowls in plastic takeout containers over a pile of white rice and you eat it with wooden chopsticks, the kind you get with Chinese takeout.

  • 1-inch piece (22 g) fresh ginger, peeled
  • 2 green onions, trimmed and thinly sliced
  • ½ Maui, Vidalia, or other large sweet onion, quartered and thinly sliced
  • 2 cups (280 g) peeled, roasted golden beets cut into ¾-inch (2 cm) cubes (See note)
  • 2–3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cane sugar
  • 1 tablespoon chopped medium-hot fresh chile,
  • such as jalapeño
  • 1 tablespoon sesame seeds, freshly toasted, plus extra for garnish
  • 3 tablespoons chopped fresh cilantro leaves, for garnish
  • ½ tablespoon Japanese togarashi spice mix, or to taste
  • Fresh limes
  • Steamed white rice
  1. Grate the ginger into a large mixing bowl. You want about 1½ tablespoons. If you don’t have a grater, just start spooning it—scraping the ginger into the bowl. It’s like juicing it at the same time. Then add the onions.
  2. Toss the beets into the bowl and add 2 tablespoons of the soy sauce, and the sesame oil, cane sugar, and chopped chile.
  3. Give it all a nice toss, a nice mix-up, then taste. Let it sit in the icebox a little bit until it’s chilled. (The icebox is the refrigerator.)
  4. Hit it with the toasted sesame seeds, which changes the whole complexity of the dish, right there. I like to use white and black, aka the swirl.
  5. Get some good cilantro from the farmers’ market. Now you’re going to hit it with that. Sprinkle the bowl with togarashi, then you hit it with some lime juice to liven it up.
  6. Adjust the seasoning to your liking, adding more soy, sugar, togarashi, and lime juice as you like, sprinkle on a few more sesame seeds, and serve over white rice.

NOTE: From about 1 pound (455 g) of beets. I know people usually don’t put olive oil on their beets when they roast them whole, but I think they get really dry otherwise. I drizzle it on and let them soak it up on the pan so as they roast it gets sticky and sh*t, about an hour at 400°F (205°C). Let them cool and you can just peel them with your hands. That’s why we roast golden beets; they don’t stain the hands.

RECIPE: Golden beet poke (from F*ck, That’s... (1)

This ain’t no cookbook. This ain’t no memoir. This is Action Bronson’s devotional, a book about the overwhelming power of delicious—no, f*cking amazing—food. Bronson is this era’s Homer, and F*ck, That’s Delicious is a modern-day Odyssey, replete with orgiastic recipes, world travel, siren songs, and weed.

Illustrated, packed with images, and unlike any book in the entire galaxy, Bronson’s F*ck, That’s Delicious includes 40-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp and ultimately to the world’s most coveted five-star temples of gastronomy. And: the tacos in LA. The best Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario. Secrets to good eating from Massimo. Meyhem Lauren’s Chicken Patty Potpie. And more! more! more!

For more information, click here.

RECIPE: Golden beet poke (from F*ck, That’s... (2024)


Can you eat golden beets raw? ›

Gold beets can be consumed raw and are popularly shaved, shredded, julienned, or spiralized into salads, slaws, and soups. They can also be pickled for extended use, pureed for sauces, or blended into smoothies.

What flavor is golden beet? ›

Golden beets have an earthy, sweet flavor that's milder than red beets, which may taste bitter to some depending on the variety. Roasting is the perfect cooking method to enhance the natural sweetness of golden beets.

When should you not eat beets? ›

Anyone who has low blood pressure or is currently taking blood pressure medication should speak with a healthcare professional before adding beets or beetroot juice to their diet. Beets contain high levels of oxalates, which can cause kidney stones in people with a high risk of this condition.

Do golden beets lower blood pressure? ›

Golden Beets Also Have Nitrates

It has been documented that nitrates in beets can act to enhance sports performance as well as lower blood pressure.

Are gold beets healthy? ›

Golden beets contain betalains, which have anti-inflammatory properties. This makes them beneficial for individuals dealing with inflammatory conditions. The high vitamin C content in golden beets is crucial for a robust immune system, helping the body fight off infections and illnesses.

Do golden beets taste better than red beets? ›

Overall, tasters found the golden beets “less sweet” than red beets, with a stronger earthy flavor; one taster commented that they tasted “carrot-like.” In contrast, the Chioggia beets were “mild,” with a “bitter aftertaste,” but they got bonus points for their striking appearance when raw (the markings fade to a solid ...

Do golden beets taste different? ›

Red beets have a earthy taste, while golden beets have a milder and sweeter taste. Golden beets tend to be a bit less earthy and have a more delicate flavor. Another difference is the texture of their greens. Red beet greens are usually more tender than golden beet greens.

Are beets healthier, raw or cooked? ›

Cooking beets won't give you the same health benefits because heat destroys betalain pigments and hampers nitrates, but it's still good for your health. To preserve the maximum health benefits, grate raw beets into salads or steam/roast beets just long enough to tenderize them.

Are golden beets healthier than red beets? ›

Golden best vs red beets in terms of health benefits is essentially a tie, they have almost the exact same health benefits! The only one that would win in terms of health benefits would be red beets. Red beets have a higher antioxidant content based on their deep red colour, meaning they're rich in anthocyanin.

Are raw beets hard to digest? ›

Beets are high in fiber but also have FODMAPs, which can cause digestive problems in some people.

What are the benefits of eating raw beets? ›

Packed with nutrition, beets have antioxidants like betalains that fight cell damage and inflammation, potentially offering protection against cancer and heart disease. Health benefits of beets include more stamina during exercise, heart disease and stroke prevention, and lower blood pressure.


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